Beef Pot Roast

Beef Pot Roast
Caren Alpert
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Serves 4
preparation
20
minutes
cooking
180
minutes

Ingredients

2
tablespoons
olive oil
3 1/2
pounds
boneless chuck roast
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
1
large onion, chopped
1
small clove garlic, minced
2
cups
good-quality beef stock
3
tablespoons
canned crushed tomatoes
1
bay leaf

Directions

  1. Preheat oven to 350° F.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
  3. Place the onion and garlic in the Dutch oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf.
  4. Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 1/2 to 3 hours.
  5. Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat.
  6. Slice the beef and spoon extra cooking liquid on top.
Francine Maroukian
September 2004

Nutritional Information

  • Per Serving
  • Calories 839
  • Calcium 72 mg
  • Carbohydrate 11 g
  • Cholesterol 258 mg
  • Fat 51 g
  • Fiber 2 g
  • Iron 10 mg
  • Protein 81 mg
  • Sat Fat 18 g
  • Sodium 1075 mg
What does this mean? See Nutrition 101.

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